Ingredients
300g/10oz wholewheat noodles
1 tbsp rapeseed, sunflower or olive oil
1 clove garlic, peeled and crushed
1.25cm/½in piece root ginger, peeled and finely chopped; or
1 tsp powdered ginger
1 green chilli, de-seeded and finely chopped, or 1 tsp chilli powder
450g/1lb lean pork, trimmed of excess fat and sliced into thin strips
2 tbsp dark soy sauce
2 tbsp water
2 medium carrots, peeled and sliced thinly
1 bunch spring onions, trimmed and shredded
½ head Chinese leaves or white cabbage, shredded
1 tsp clear honey
½-1 tsp chilli powder
Method
1. Bring a large saucepan of water to the boil and add the noodles. Cook according to the packet instructions. Drain well and return to the saucepan.
2. Meanwhile, heat oil in a wok or large frying pan and stir-fry the garlic, ginger, green chilli and pork for 5-6 minutes until pork is browned all over.
3. Add 1 tbsp soy sauce and 2 tbsp water. Stir in the carrots. Stir-fry for a further 2-3 minutes until the carrots are beginning to soften.
4. Add the spring onions and Chinese leaves or cabbage and stir well for 2-3 minutes until softened slightly but still crunchy.
5. Mix remaining soy sauce with sesame oil, if using, honey and chilli powder and stir into the drained noodles as soon as they are cooked. Add to the pork and vegetables. Mix well and ensure they are heated through.
Pile onto a warmed serving bowl.
